Florida 4-H Tailgate: Smoking and Slow Cooking Meat
نویسندگان
چکیده
منابع مشابه
Cooking and grinding reduces the cost of meat digestion.
The cooking of food is hypothesized to have played a major role in human evolution partly by providing an increase in net energy gain. For meat, cooking compromises the structural integrity of the tissue by gelatinizing the collagen. Hence, cooked meat should take less effort to digest compared to raw meat. Likewise, less energy would be expended digesting ground meat compared to intact meat. W...
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Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided ...
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Cooking conditions are the key factor for organoleptic and sanitary qualities of meat products. This study focused on these bivalent properties by determining the odour-active compounds and polycyclic aromatic hydrocarbons (PAHs) in cooked meat with high resolution GC-olfactometry and GC×GC-TOF/MS, respectively. PCA permitted to stress that to achieve a balance between sanitary and organoleptic...
متن کاملConducting effective tailgate trainings.
The California Department of Health Services' Occupational Health Branch and others have identified the construction industry as being at high risk for injuries, illnesses, and fatalities. Effective tailgate trainings (brief job site safety meetings) can be a powerful tool to promote hazard awareness and safe work practices. The authors found that many contractors and supervisors conducted inef...
متن کاملDietary epidemiology of essential tremor: meat consumption and meat cooking practices.
BACKGROUND/AIM Harmane [1-methyl-9H-pyrido(3,4-b)indole] is a tremor-producing neurotoxin. Blood harmane concentrations are elevated in essential tremor (ET) patients for unclear reasons. Potential mechanisms include increased dietary harmane intake (especially through well-cooked meat) or genetic-metabolic factors. We tested the hypothesis that meat consumption and level of meat doneness are h...
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ژورنال
عنوان ژورنال: EDIS
سال: 2020
ISSN: 2576-0009
DOI: 10.32473/edis-4h375-2017